Q: I left one Brussels sprout
plant in the garden over the winter, and it produced new "little cabbages." But
these sprouts are bitter when I taste them raw in the garden. Is this typical?
Does the bitterness go away when cooked?

A: Bitterness is in the
tongue of the beholder. Some people like that strong, bitter flavor and others
don't care for it at all – cooked or not.

Cool weather usually makes the sprouts a little sweeter and less bitter-tasting, which is why BS
connoisseurs like to harvest in fall after a good frost or two or three.

Cooking can make them more or less bitter, depending on the preparation
method and how long you cook them. (Cooking them whole a long time usually increases
bitterness.)

I know more about growing than cooking Brussels sprouts, but cooks say
the best sprouts are ones that you first slice and then roast or saute in a
little olive oil and butter.

Some also suggest adding a little brown sugar or maple syrup to downplay
the bitter taste.